July 4th Gluten-Free Style!

We rolled out the Gluten-Free Red, White and Blue for this year's celebration! Enjoy!

 Gluten-Free Flag Pizza

This is made with our dough ball available at Whole Foods Market Boulder, Tamarac and Superior Locations.

Fun to do with kids! I did this with my son.

Remove dough ball from the freezer and place in the refrigerator in the morning for use that evening. Our dough ball takes about 6 hours to defrost. Or defrost in microwave on defrost setting for 5-6 mintues. If the dough ball was purchased from prepared food area just keep refrigerated until ready for use.

• Preheat oven to 400 degrees


• Remove defrosted dough from refrigerator


• Liberally oil your hands, rolling pin, and baking tray prior to rolling out pizza crust. Pick up dough ball with oiled hands and allow dough ball to be coated in oil from your hands.


• Place on baking tray and roll out with oiled pin into a flag shape.


• Then allow the rolled out pizza rise for 10 minutes.


• Place in oven and  par bake for 6 minutes at 400 degrees.


• Remove crust from oven and add pizza sauce to the entire crust. Then add stripes with sliced string cheese (mine were not thin enough and spread into one another so slice really thin) or goat cheese crumbles, and put olive tempanade in the square for under the stars. Place chopped onions over tempanade for stars. 


•   Bake for 12-15 minutes 

Celebrate the 4th Gluten-Free Style!

Now for Desserts:

Strawberry Gluten-Free Summer Cake

Ingredients

24 oz organic fresh or frozen strawberries (if frozen, thawed)

1-2 tsp sugar (optional)

4 whole eggs (can be substituted for 6 large egg whites)

1/4 cup rice milk

1 Tbsp gluten-free vanilla extract

2 ¼ cup Bistro Blend All Purpose GF Flour

1 ¾ cup sugar

4 tsp baking powder

1 tsp salt (optional)

12 Tpsp unsalted butter (1 ½ sticks), softened (not melted)

 Instructions

1. For fresh organic strawberries wash and slice and set aside. For frozen pour into a strainer and let the strawberries strain into a bowl.

2. Place strawberries in a food processor or blender and puree.

3. Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.

4. Preheat oven to 325 degrees and prepare two 8 inch pans: butter the inside and use gluten-free Bistro Blend flour to coat both pans.

5. In a medium bowl, combine puree, rice milk, eggs, vanilla and mix with a fork until well blended. In another bowl add bistro blend flour, sugar, baking powder and salt. Mix with a hand mixer on slow speed and add butter slowly. Mix until combined and resembling moist crumbs.

6. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.

7. Bake for about 35-40 minutes or until a toothpick inserted in the center comes clean. Time will vary with each oven. Let the cakes rest in pan for 10 minutes and turn onto wire racks to cool completely, about 2 hours.

8. Use 1/4 of the frosting around the edges of the first cake. Use the left over strawberry puree for the middle of the cake. Add the second cake on top and spread the rest of the frosting evenly around both cakes. Top with fresh strawberries.

Yields: 12 servings

Estimated time: 40 minutes

 Frosting

8 oz cream cheese (no need to soften)

5 Tbsp butter, softened

2 tsp vanilla

2 1/2 cups powdered sugar

To make the frosting:

1. In a medium size bowl add the cream cheese, butter and vanilla. Blend on med-high speed for 1-2 mins.

2. Add the powdered sugar to the bowl in batches, beating on low until just combined and then beating on high until desired consistency is reached.

For a stiffer icing, add more powdered sugar.

Gluten Free and Dairy Free Rhubarb Upside Down Cake

 Rhubarb: 

 

Enjoy your weekend!

1 lb fresh rhubarb

½ c coconut sugar (can sub white sugar)

earth balance or margarine to coat pan

Cake:

¾ c earth balance or margarine, room temperature

2/3 c coconut sugar (can sub white sugar)

1 ½ c Bistro Blend

1 ½ t baking powder

1 organic orange, zest and juice

2 large eggs

1 c soy sour cream

•  Preheat oven to 350


• Coat a 9 inch cake pan with earth balance or margarine, set aside


• Slice rhubarb with a sharp knife at a sharp angle


• Mix rhubarb and ½ c coconut sugar in a bowl and set aside

Cake:

• Sift together Bistro Blend & baking powder in a separate bowl


• In a mixer, cream together 2/3 c coconut sugar ¾ c earth balance, until pale and fluffy


• Add eggs, orange zest and juice of one orange to sugar and earth balance


• Remove from mixer stand


• Add ½ of flour/baking powder mixture to wet ingredients, fold with spatula


• Add ½ c of soy sour cream, fold with spatula


• Add rest of flour mixture, fold again


• Add rest of sour cream, fold again


• Fold ingredients until just barely incorporated, do not over mix

Build the upside down cake:

• Layer the rhubarb and sugar mixture in the pan to fully cover the bottom, pour cake mixture over rhubarb in pan


• Bake for 60 minutes


• Remove from oven, let rest for 15 minutes, then rim pan with a butter knife to loosen


• Place a platter on top of the cake pan and invert in one quick motion


• Remove cake pan

Bistro Blend All Purpose Whole Grain Non-GMO Flour is available through our site for purchase. www.theglutenfreebistro.com